Cooking Drama
I am not a great cook. I am a decent cook. I can follow a recipe, and create from nowhere some pretty amazing yet fattening pasta and cheese things… I have a somewhat limited menu of dishes that I make on a regular basis. Now when Richard cooks he gets complicated. He does these gourmet dishes with homemade sauces and such… Delish, but I would never try to make them…
A few weeks back I found this recipe while searching for something else. Cowboy Chicken Casserole. Sounds corny and kinda easy, right? Well it’s not. So I figured it was something we could make together. So we tried it. We cooked side by side (aw!) and he was there for all the hard parts where I would normally spill, or burn, or something. Anyway, it came out great! So last night I figured and had been a while, and it since is really super good, we could make it again. Good in theory, right? Right. But I think Richard likes to think I will become a cook of his caliber if I practice because there was a lot less “us” and a lot more “me” making this dish. In fact, the only part he would help with was the mushroom reduction…
I was in the kitchen for 4 hours.
It was fun tho. Being left on my own I was free to get creative. Add more of this, spice it up, less of that… yanno? Plus I like to have a cocktail when I cook, so I was my own little party! Wee! Okay, not that festive, but still. It came out great! Actually even better that the first time. And it’s a casserole! I felt like a Midwest Diva!
Anyhoo, here’s the recipe. Try it! It’s weird, but so worth the effort! (I sooo should have done it as a Blogumentary…)
Cowboy Chicken Casserole
Recipe courtesy Emeril Lagasse,
Show: Emeril Live
Episode: Casseroles for Every Occasion
2 pounds skinless, boneless chicken breasts
2 1/2 cups chicken stock
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro leaves (I did more like 3/4 cup)
1 1/2 tablespoons fresh lime juice (I did 1/4 cup or 2 limes)
2 garlic cloves, smashed
1 teaspoon black peppercorns (couldn’t find these, so I used green)
1 1/4 teaspoons salt
1/4 teaspoon dried Mexican oregano
2 bay leaves
6 tablespoons unsalted butter
1 pound white button mushrooms, wiped clean and stems trimmed, quartered
Pinch freshly ground black pepper
4 tablespoons all-purpose flour
1 1/2 cups whole milk
12 cups tortilla chips (12 cups is a lot, we are just lining the bottom of the dish, about a half inch after crushing)
2 cups finely chopped onions
1 cup finely chopped bell peppers
2 jalapeno peppers, stem and seeds removed, finely chopped, optional (I used three large)
8 ounces grated Pepper Jack
8 ounces grated Cheddar
1 tablespoon Emeril’s Southwest Seasoning, recipe follows
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup chopped drained canned tomatoes
1 (4-ounce) can diced green chiles, drained
Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.
Preheat the oven to 350 degrees F.
Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.
Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.
Tip: This casserole may be prepared in advance and frozen until ready to use. Simply allow it to thaw 1 day in the refrigerator and come to room temperature before baking.
Emeril’s Southwest Seasoning:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Combine all ingredients thoroughly.
Yield: 1/2 cup
Domestic And Low Sugar Or Something..
Clearly I am a domestic goddess. Well, god actually. Either way, I have done grocery shopping, I have laundry going, and I just took a cake out of the oven. In just a bit I will be making dinner. I rock! I also called my mom, but she didn’t answer. I am all family-domestic today!
Just so you know, it is a low sugar cake that I am trying out. I have found that the most effective weight loss trick for me was to cut out sugar, so I am looking to find ways to have all the normal things I like in a low sugar form. Sheesh! I sound like I have one hell of a sweet tooth. I don’t actually, but I enjoy baking things and having dessert on occasion. Most of my sugar was in the red wine I love so much… and the types of packaged foods I brought for lunch (you’d think yogurt was harmless…) So anyhoo, whatever it takes. I was up to a 40 inch waist on my pants and now I am almost ready to explore the world of 36. I think I can handle no/low sugar along with my usual low fat.
Okay, I gotta create a meal. Richard isn’t home yet, but I don’t wanna eat too late. Besides, we’ve been arguing all day anyway. I can eat on my own.
My Favorite New Kitchen Implement…
A Valentine Treat!
Richard thinks I am kidding, but I am so making this for Valentines Day. What a unique and special dish… 
Circus Peanut Salad (via).
*It’s a YouTube with a really long intro to get past… let it load and just pass that part.
Cooking Again
There seems to be a new trend around here. When it comes to cooking I am in charge of the cheese-y pasta-y things and comfort foods. In the past week I have done my usual Boboli pizza, homemade mac and cheese (that was soooo good), and then tonight lasagna. My other dishes include enchiladas, chili, and tacos. When it comes to leftovers I have been known to bake whatever the meat was into a pasta and cheese casserole.. Clearly I need some diversity training in the kitchen. Thankfully Richard can cook healthier fare like fish and steamed veggies, and an assortment of non-cheese chicken dishes. Heh. Cause if we were left to my cooking, we’d be enormous. And how did I end up cooking again?? WTH??
But seriously tho, my chili and tacos are totally healthy. At least until I pour on the cheese. Cheese is like my favorite food group!
Morning Awaits
I couldn’t resist this when I was at the store. Now I have never been to a Dunkin’ Donuts. We were more of a Winchell’s family. But curiosity got the better of me, and so tomorrow we will be giving the coffee (which Richard swears is just Folgers) a try… Mmm, coffee… French vanilla even!
UPDATE: This coffee is strong! *twitch*
meh 
